SÜRDÜRÜLEBİLİR GIDA SİSTEMLERİ: FONKSİYONEL GIDALAR VE ATIK YÖNETİMİ

Year 2025, Volume: 50 Issue: 3, 415 - 426, 10.06.2025

Özlem Merve Toluç , Ceren Karagöz

https://doi.org/10.15237/gida.GD25033

Abstract

Artan küresel nüfus, değişen tüketim alışkanlıkları ve iklim değişikliği, gıda sistemleri üzerinde önemli bir baskı oluşturuyor. Kaynakların verimli kullanımına öncelik veren, çevresel etkileri azaltan ve herkesin sağlıklı besleyici gıdaya erişimini sağlayan sürdürülebilir gıda sistemlerinin geliştirilmesine güçlü bir şekilde odaklanılmaktadır. Fonksiyonel gıdalar, yüksek besin değerleri ve insan sağlığını olumlu yönde etkileyen faydalı biyoaktif bileşenleri ile bilinmektedir. Ek olarak, gıda israfını azaltmaya yardımcı olma potansiyeline sahiptirler. Bu derleme, fonksiyonel gıdalar ile sürdürülebilir beslenme arasındaki ilişkiyi ve bu bağlamda gıda israfının etkilerini güncel akademik literatüre atıfta bulunarak incelemektedir. Ayrıca, döngüsel ekonomi ilkelerine göre gıda israfını yeniden değerlendiren ve ekonomik değer atfeden ileri dönüştürülmüş gıdaların detaylı incelemesine yer verildi. Gıda israfının azaltılmasının, sürdürülebilir beslenme uygulamaları ve fonksiyonel gıdaların dahil edilmesi yoluyla çevre, ekonomi ve sağlık için önemli faydalar sağlaması beklenmektedir.

Keywords

Geri dönüştürülebilir gıdalar , Fonksiyonel gıdalar , Gıda atıkları , Sürdürülebilir beslenme , Sürdürülebilir gıda sistemleri

SUSTAINABLE FOOD SYSTEMS: FUNCTIONAL FOODS AND MANAGEMENT OF FOOD WASTE

Abstract

The increasing global population, changing consumption patterns and climate change are putting significant pressure on food systems. There is a strong focus on the development of sustainable food systems that prioritize the efficient use of resources, reduce environmental impacts, and ensure that everyone has access to healthy nutritious food. Functional foods are known for their high nutritional values and beneficial bioactive components that positively affect human health. Additionally, they have the potential to help reduce food waste. This review examines the relationship between functional foods and sustainable nutrition and the impacts of food waste in this context by referencing current academic literature. Also, detailed examination of upcycled foods that revalue food waste and attribute economic value according to circular economy principles were given. It is expected that reducing food waste will provide significant benefits for the environment, economy, and health through the inclusion of sustainable nutrition practices and functional foods.

Keywords

Upycycled foods , Functional foods , Food waste , Sustainable nutrition , Sustainable food systems

References

• Adaryani, R. L., Palouj, M., Gholami, H., Baghestany, A. A., Damirchi, M. J., Dadar, M., ..., Mohammadzadeh, S. (2024). Predicting household food waste behavior: Bringing food literacy and purchasing power into the theory of planned behavior. Journal of Retailing and Consumer Services, 82, 103185. https://doi.org/10.1016/ j.jretconser.2024.104119.
• Ademosun, A. O., Ajeigbe, O. F., Ademosun, M. T., Ogunruku, O. O., Oboh, G. (2024). Improving gut microbiome through diet rich in dietary fibre and polyphenols: The case for orange peels. Human Nutrition & Metabolism, 2024, 200295. https://doi.org/10.1016/ j.hnm.2024.200295.
• Ahmad, T., Esposito, F., Cirillo, T. (2024). Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery. Food Bioscience, 62, 105194. https://doi.org/10.1016/j.fbio.2024.105194.
• Al Masri, M., König, L. M. (2025). Are healthy diets also sustainable? Experimental study using a Fake Food Buffet. Food Quality and Preference, 126, 105595. https://doi.org/10.31234/osf.io/tb5v8.
• Alsaffar, A. A. (2016). Sustainable diets: The interaction between food industry nutrition, health and the environment. Food Science and Technology International, 22(2), 102–111. https://doi.org/10.1177/1082013215572029.
• Aleisa, E., Alsaleh, A. (2024). Upcycling food waste into animal feed: An environmental assessment based on food waste quantities in different district types in Kuwait. Journal of Engineering Research, https://doi.org/10.1016/ j.jer.2024.09.005.
• Álvarez-Álvarez, L., Vitelli-Storelli, F., Rubín-García, M., García, S., Bouzas, C., Ruíz-Canela, M., ..., Martínez, J. A. (2024). Impact of mediterranean diet promotion on environmental sustainability: a longitudinal analysis. Public Health, 230, 12-20. https://doi.org/10.1016/ j.puhe.2024.02.010
• Asgary, S., Rastqar, A., Keshvari, M. (2018). Functional food and cardiovascular disease prevention and treatment: A review. Journal of the American College of Nutrition, 37(5), 429-455. https://doi.org/10.1080/07315724.2017.1410867.
• Auestad, N., Fulgoni, V. L. (2015). What current literature tells us about sustainable diets: Emerging research linking dietary patterns, environmental sustainability, and economics. Advances in Nutrition, 6(1), 19-36. https://doi.org/10.3945/an.114.005694.
• Baroni, I., Fabrizi, D., Luciani, M., Magon, A., Conte, G., De Angeli, G., Paglione, G., Ausili, D., Caruso, R. (2024). Probiotics and synbiotics for glycemic control in diabetes: A systematic review and meta-analysis of randomized controlled trials. Clinical Nutrition, 43(4), 1041-1061. https://doi.org/10.1016/j.clnu.2024.03.006.
• Bhattacharya, D., Tripathy, S., Swain, D. K., Mitra, A. (2024). Can organic farming improve the soil properties food quality and human health? Food and Humanity, 3, 100398. https://doi.org/ 10.1016/j.foohum.2024.100398.
• Biermann, G., Rau, H. (2020). The meaning of meat: (Un)sustainable eating practices at home and out of home. Appetite, 153, 104730. https://doi.org/10.1016/j.appet.2020.104730.
• Bilska, B., Tomaszewska, M., Kołożyn-Krajewska, D. (2024). Food waste in polish households – Characteristics and sociodemographic determinants on the phenomenon. Nationwide research. Waste Management, 176, 30-40. https://doi.org/10.1016/ j.wasman.2024.01.030.
• Burlingame, B., Dernini, S. (Eds.). (2012). Sustainable diets and biodiversity: Directions and solutions for policy, research and action. Food & Agriculture Organization (FAO), Bioversity International. https://www.loc.gov/item/2021763063/.
• Cheng, C., Wang, L., Yu, X., Huang, F., Yang, J., Geng, F., Xia, X., Xiang, X., Xu, S., Deng, Q. (2024). Structural identification and antioxidative activity evaluation of flaxseed lignan macromolecules: Structure-activity correlation. Food Science and Human Wellness, 13(6), 3224-3235. https://doi.org/10.26599/FSHW.2023.9250009.
• Cisternas, C., Farías, C., Valenzuela, R., Calderon, H., Caicedo, A., Alejandra, E., Muñoz, L. A. (2024). Impact of dietary fiber fraction of chia seed supplementation on hepatic steatosis and other metabolic disturbances in a high-fat diet model. Journal of Functional Foods, 119, 106329. https://doi.org/10.1016/j.jff.2024.106329.
• Cooreman-Algoed, M., Boone, L., Dewulf, J., Nachtergaele, P., Taelman, S. E., Lachat, C. (2024). Environmental sustainability and nutritional quality of different diets considering nutritional adequacy. Science of the Total Environment, 955, 176967. https://doi.org/ 10.1016/j.scitotenv.2024.1769677.
• Couce, M. L., Saenz de Pipaon, M. (2021). Bone mineralization and calcium phosphorus metabolism. Nutrients, 13(11), 3692. https://doi.org/10.3390/nu13113692.
• Deliberador, L. R., Batalha, M. O., da Silva César, A., Masood Azeem, M., Lane, J. L., Rodrigues Silva Carrijo, P. (2023). Why do we waste so much food? Understanding household food waste through a theoretical framework. Journal of Cleaner Production, 419, 138246. https://doi.org/10.1016/ j.jclepro.2023.137974.
• Dewan, A., Sridhar, K., Yadav, M., Bishnoi, S., Ambawat, S., Nagaraja, S. K., Sharma, M. (2025). Recent trends in edible algae functional proteins: Production, bio-functional properties, and sustainable food packaging applications. Food Chemistry, 463(Part 4), 141483. https://doi.org/ 10.1016/j.foodchem.2024.141483.
• Djordjevic, B., Milenkovic, J., Stojanovic, D., Velickov, A., Djindjic, B., Jevtovic Stoimenov, T. (2022). Vitamins, microelements and the immune system: Current standpoint in the fight against coronavirus disease 2019. British Journal of Nutrition, 128(11), 2131-2146. https://doi.org/ 10.1017/S0007114522000083.
• Dou, Y., Liu, X. (2024). Reducing environmental footprints and promoting health: Optimizing dietary structure in China. Sustainable Production and Consumption, 45, 126–138. https://doi.org/ 10.1016/j.spc.2023.12.0122.
• Durazzo, A., Lucarini, M., Souto, E. B., Cicala, C., Caiazzo, E., Izzo, A. A., Novellino, E., Santini, A. (2019). Polyphenols: A concise overview on the chemistry occurrence, and human health. Phytotherapy Research, 33(9), 2221–2243. https://doi.org/10.1002/ptr.6419.
• Esfandiari Bahraseman, S., Dehghani Dashtabi, M., Karbasi, A., Firoozzare, A., Boccia, F., Hosseinzadeh Nazeri, Z. (2025). Moving towards novel and sustainable foods: Investigating consumers' intention to consume algae-based foods in a developing country. Appetite, 206, 107801. https://doi.org/10.1016/ j.appet.2024.107801.
• Essa, M. M., Bishir, M., Bhat, A., Chidambaram, S. B., Al-Balushi, B., Hamdan, H., Govindarajan, N., Freidland, R. P., Qoronfleh, M. W. (2023). Functional foods and their impact on health. Journal of Food Science and Technology, 60(3), 820–834. https://doi.org/10.1007/s13197-021-05193-3.
• Fanzo, J., Rudie, C., Sigman, I., Grinspoon, S., Benton, T. G., Brown, M. E., Covic, N., Fitch, K., Golden, C. D., Grace, D., Hivert, M. F., Huybers, P., Jaacks, L. M., Masters, W. A., Nisbett, N., Richardson, R. A., Singleton, C. R., Webb, P., Willett, W. C. (2022). Sustainable food systems and nutrition in the 21st century: A report from the 22nd annual Harvard Nutrition Obesity Symposium. American Journal of Clinical Nutrition, 115(1), 18–33. https://doi.org/10.1093/ ajcn/nqab315.
• FAO and WHO. 2019. Sustainable healthy diets – Guiding principles. Rome.
• FAO (Food and Agriculture Organization of the United Nations). (2017). The future of food and agriculture: Trends and challenges. Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/3/a-i6583e.pdf.
• FAO (Food and Agriculture Organization of the United Nations). (2019). The State of Food and Agriculture 2019: Moving forward on food loss and waste reduction. Food and Agriculture Organization of the United Nations. http://www.fao.org/ 3/ca6030en/ca6030en.pdf.
• Gage, E., Wang, X., Xu, B., Foster, A., Evans, J., Terry, L. A., Falagán, N. (2024). Reducing food loss and waste contributes to energy, economic and environmental sustainability. Journal of Cleaner Production, 451, 142068. https://doi.org/ 10.1016/j.jclepro.2024.142068.
• Gonçalves, M. L. M. B. B., Maximo, G. J. (2023). Circular economy in the food chain: Production, processing and waste management. Circular Economy and Sustainability, 3, 1405–1423. https://doi.org/10.1007/s43615-022-00243-0.
• Granato, D., Barba, F. J., Bursać Kovačević, D., Lorenzo, J. M., Cruz, A. G., & Putnik, P. (2020). Functional foods: Product development, technological trends, efficacy testing, and safety. Annual Review of Food Science and Technology, 11, 93-118. https://doi.org/10.1146/annurev-food-032519-051708.
• Gurau, S., Imran, M., Ray, R. L. (2024). Algae: A cutting-edge solution for enhancing soil health and accelerating carbon sequestration – A review. Environmental Technology & Innovation, 103980. https://doi.org/10.1016/j.eti.2024.103980.
• Gülsöz, S., Altan, E. (2021). Sürdürülebilir Beslenme. Prof. Dr. Muhittin Tayfur. Beslenme ve Diyetetik Güncel Konular - 6. (ss.195-212). Ankara: Hatipoğlu Yayınevi.
• Indira, M., Venkateswarulu, T. C., Abraham Peele, K., Bobby, M. N., Krupanidhi, S. (2019). Bioactive molecules of probiotic bacteria and their mechanism of action: A review. 3 Biotech, 9(8), 1–11. https://doi.org/10.1007/s13205-019-1841-2.
• Iwatani, S., Yamamoto, N. (2019). Functional food products in Japan: A review. Food Science and Human Wellness, 8(2), 96-101. https://doi.org/ 10.1016/j.fshw.2019.03.011.
• Jędrusek-Golińska, A., Górecka, D., Buchowski, M., Wieczorowska-Tobis, K., Gramza-Michałowska, A., Szymandera-Buszka, K. (2020). Recent progress in the use of functional foods for older adults: A narrative review. Comprehensive Reviews in Food Science and Food Safety, 19(2), 835-856. https://doi.org/10.1111/1541-4337.12530.
• Kanwal, N., Zhang, M., Zeb, M., Batool, U., khan, I., Rui, L. (2024). From plate to palate: Sustainable solutions for upcycling food waste in restaurants and catering. Trends in Food Science and Technology, 152, 104852. https://doi.org/10.1016/ j.tifs.2024.104687.
• Kelling, M., Dimza, M., Bartlett, A., Traktuev, D. O., Duarte, J. D., Keeley, E. C. (2024). Omega-3 fatty acids in the treatment of heart failure. Current Problems in Cardiology, 49(9), 102730. https://doi.org/10.1016/j.cpcardiol.2024.102730.
• Kim, C., Kim, B. (2018). Anti-cancer natural products and their bioactive compounds inducing ER stress-mediated apoptosis: A review. Nutrients, 10(8), 1021. https://doi.org/10.3390/ nu10081021.
• Koc, F., Atzler, J., Sahin, A. W., Arendt, E., Ross, R. P., Stanton, C. (2024). Biscuits for the gut: A symphony of FODMAPs and dietary fibre in gut microbiome for irritable bowel syndrome (IBS) management. Innovative Food Science & Emerging Technologies, 97, 103832. https://doi.org/ 10.1016/j.ifset.2024.103832.
• Kohli, K., Prajapati, R., Shah, R., Das, M., Sharma, B. K. (2023). Food waste: environmental impact and possible solutions. Sustainable Food Technology, 2, 70-80. https://doi.org/10.1039/ d3fb00141e.
• Krah, C. Y., Bahramian, M., Hynds, P., Priyadarshini, A. (2024). Household food waste generation in high-income countries: A scoping review and pooled analysis between 2010 and 2022. Journal of Cleaner Production, 471, 136177. https://doi.org/10.1016/j.jclepro.2024.143375.
• Lee, H. Y., Park, Y. M., Shin, D. Y., Hwang, H. M., Jeong, H. N., Park, H. Y., Yang, H.-J., Ha, G. S., Ryu, M. S., Seo, J. W., Jeong, D.-Y., Bae, J. S., Kim, B. S., Kim, J. G. (2024). Immune-enhancing effect of fermented soybean food, Cheonggukjang on cyclophosphamide-treated immunosuppressed rat. Heliyon, 10(18), e37845. https://doi.org/10.1016/j.heliyon.2024.e37845.
• LeBoff, M. S., Greenspan, S. L., Insogna, K. L., Lewiecki, E. M., Saag, K. G., Singer, A. J., Siris, E. S. (2022). The clinician's guide to prevention and treatment of osteoporosis. Osteoporosis International, 33(10), 2049-2102. https://doi.org/ 10.1007/s00198-021-05900-y.
• Lévesque, J., Godin, L., Perreault, V., Mikhaylin, S. (2024). Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency. Journal of Cleaner Production, 440, 139775. https://doi.org/10.1016/ j.jclepro.2024.140765.
• Liechti, C., Mack, G., Ammann, J. (2024). A systematic literature review of impactful food waste interventions at the consumer level. Sustainable Production and Consumption, 52, 552-565. https://doi.org/10.1016/j.spc.2024.11.023.
• Liu, B., Chen, K., Chen, X., Wang, J., Shu, G., Ping, Z., Zhang, S. (2024). Health outcomes associated with phytosterols: An umbrella review of systematic reviews and meta-analyses of randomized controlled trials. Phytomedicine, 122, 155151. https://doi.org/10.1016/ j.phymed.2023.155151.
• Lorca-Camara, V., Bosque-Prous, M., Batlle-Bayer, L., Bes-Rastrollo, M., O’Callaghan-Gordo, C., Bach-Faig, A. (2024). Environmental and Health Sustainability of the Mediterranean Diet: A Systematic Review. Advances in Nutrition. https://doi.org/10.1016/j.advnut.2024.100322.
• Lutz, M. (2021). Healthy sustainable food patterns and systems: A planetary urgency. Medwave, 21(7), e8436. https://doi.org/ 10.5867/medwave.2021.07.8436.
• Maqsood, S., Adiamo, O., Ahmad, M., Mudgil, P. (2020). Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients. Food Chemistry, 308, 125522. https://doi.org/10.1016/j.foodchem.2019.125522.
• Metin, Z. E., Çelik, Ö. M., Koç, N. (2024). Relationship between adherence to the Mediterranean diet, sustainable and healthy eating behaviors, and climate change awareness: A cross-sectional study from Turkey. Nutrition, 118, 112149. https://doi.org/10.1016/ j.nut.2023.1122666.
• Mir, S. A., Dar, A., Hamid, L., Nisar, N., Malik, J. A., Ali, T., Bader, G. N. (2024). Flavonoids as promising molecules in the cancer therapy: An insight. Current Research in Pharmacology and Drug Discovery, 6, 100167. https://doi.org/10.1016/ j.crphar.2023.100167.
• Mirzaie-Nodoushan, F., Morid, S., Dehghanisanij, H. (2020). Reducing water footprints through healthy and reasonable changes in diet and imported products. Sustainable Production and Consumption, 23, 30-41. https://doi.org/ 10.1016/j.spc.2020.04.002.
• Mu, J., Wang, R. D., Zhao, Y. S., Lu, T. C., Chen, S. S., Wang, Y. J., ..., Song, S. H. (2024). Discovery of lignans and curcuminoids as the effective inhibitors of pancreatic lipase: structure-activity relationship and inhibitory mechanism. Natural Product Research, 1-6. https://doi.org/10.1080/ 14786419.2024.2408657.
• Mustafa, M. A., Mabhaudhi, T., Massawe, F. (2021). Building a resilient and sustainable food system in a changing world – A case for climate-smart and nutrient dense crops. Global Food Security, 28, 100477. https://doi.org/ 10.1016/j.gfs.2020.100477.
• Nakamura, M. (2024). P45. Ten-years’ zinc administration with alendronate and vitamin D3 to postmenopausal women with lower bone density. North American Spine Society Journal, 18(Supplement), 100449. https://doi.org/ 10.1016/j.xnsj.2024.100449.
• Otles, S., Gokgunnec, L. (2024). Safety considerations in developing functional foods and nutraceuticals. In G. W. Smithers (Ed.), Encyclopedia of Food Safety (2nd ed., pp. 223-230). Academic Press. https://doi.org/10.1016/B978-0-12-822521-9.00156-8.
• Pastrana-Pastrana, Á. J., Rodríguez-Herrera, R., Solanilla-Duque, J. F., Flores-Gallegos, A. C. (2025). Plant proteins, insects, edible mushrooms and algae: More sustainable alternatives to conventional animal protein. Journal of Future Foods, 5(3), 248-256. https://doi.org/10.1016/ j.jfutfo.2024.07.004.
• Pop, O. L., Socaci, S. A., Suharoschi, R., Vodnar, D. C. (2019). Pro and prebiotics foods that modulate human health. In C. M. Galanakis (Ed.), The role of alternative and innovative food ingredients and products in consumer wellness (pp. 283-313). Academic Press. https://doi.org/10.1016/B978-0-12-816453-2.00010-3.
• Reardon, J., Way, K. A., Garrison, M. E. B. (2024). Food waste in restaurants: A qualitative investigation of chefs’ practices. Food and Humanity, 3, 100399. https://doi.org/0.1016/ j.foohum.2024.100405.
• Ristivojević, P., Krstić Ristivojević, M., Stanković, D., Cvijetić, I. (2024, October 5). Advances in extracting bioactive compounds from food and agricultural waste and by-products using natural deep eutectic solvents: A circular economy perspective. Molecules, 29(19), 4717. https://doi.org/10.3390/molecules29194717. PMID: 39407645; PMCID: PMC11478183.
• Rondanelli, M., Faliva, M. A., Tartara, A., Gasparri, C., Perna, S., Infantino, V., Riva, A., Petrangolini, G., Peroni, G. (2021). An update on magnesium and bone health. Biometals, 34(4), 715-736. https://doi.org/10.1007/s10534-021-00305-0.
• Rose, D., Willits-Smith, A. M., Heller, M. C. (2022). Single-item substitutions can substantially reduce the carbon and water scarcity footprints of US diets. The American Journal of Clinical Nutrition, 115(2), 378-387. https://doi.org/10.1093/ ajcn/nqab3388.
• Ruben, R., Cavatassi, R., Lipper, L., Smaling, E., Winters, P. (2021). Towards food systems transformation—five paradigm shifts for healthy, inclusive and sustainable food systems. Food Security, 13(6), 1423–1430. https://doi.org/ 10.1007/s12571-021-01221-4.
• Salar, B., Kuruüzüm-Uz, A. (2021). Omega-3 yağ asitlerinin kardiyovasküler hastalıklar üzerindeki etkileri: Derleme. Dergipark Journal of Health Sciences, 10(3), 123-134. https://dergipark.org.tr/ en/download/article-file/1716121.
• Santini, A. (2022). Nutraceuticals and functional foods: Is it possible and sustainable for bridging health and food? Foods, 11(11), 1608. https://doi.org/10.3390/foods11111608.
• Santos, M. E. R. A. dos, Silva, K. G. da, Souza, A. P. da S., Silva, A. B. J. da, Silva, R. F. da, Silva, E. H. A. da, Souza, S. L. de, Barros, W. M. A. (2024). Relationship between vitamin B12 levels and motor development: A systematic review. Clinical Nutrition ESPEN, 63, 148-156. https://doi.org/ 10.1016/j.clnesp.2024.06.026.
• Secer, A., Masotti, M., Iori, E., Vittuari, M. (2023). Do culture and consciousness matter? A study on motivational drivers of household food waste reduction in Turkey. Sustainable Production and Consumption, 38, 69-79. https://doi.org/10.1016/ j.spc.2023.03.024.
• Sever, A., Toy, Y., Erdoğan, M. K., Gündoğdu, R. (2023). Fitokimyasalların kanser tedavisinde kullanımı: Kombine terapi etkileri. Dergipark Oncology Research Journal, 15(1), 45-58. https://dergipark.org.tr/tr/download/article-file/2654878.
• Shahidi, F., Ambigaipalan, P. (2018). Omega-3 polyunsaturated fatty acids and their health benefits. Annual Review of Food Science and Technology, 9, 345-381. https://doi.org/10.1146/ annurev-food-111317-095850.
• Sirdey, N., David-Benz, H., Deshons, A. (2023). Methodological approaches to assess food systems sustainability: A literature review. Global Food Security, 38, 100696. https://doi.org/ 10.1016/j.gfs.2023.100696.
• Siripornpanich, S., Chongviriyaphan, N., Manuyakorn, W., Matangkasombut, P. (2022). Zinc and vitamin C deficiencies associate with poor pulmonary function in children with persistent asthma. Asian Pacific Journal of Allergy and Immunology, 40(2), 103-110. https://doi.org/ 10.12932/AP-100620-0878.
• Suliburska, J., Cholik, R., Kocyłowski, R., Bakinowska, E. (2024). Relationship between prepregnancy BMI and the concentrations of iron, calcium, and magnesium in serum and hair during the first trimester of pregnancy in women. Journal of Trace Elements in Medicine and Biology, 83, 127388. https://doi.org/10.1016/ j.jtemb.2024.127388.
• Sundar, R., Rai, A. B., Kumar, J. N., Divakar, D. D. (2023). The role of Vitamin D as an adjunct for bone regeneration: A systematic review of literature. The Saudi Dental Journal, 35(3), 220-232. https://doi.org/10.1016/j.sdentj.2023.02.002.
• Thorsen, M., Mirosa, M., Skeaff, S., Goodman-Smith, F., Bremer, P. (2024). Upcycled food: How does it support the three pillars of sustainability? Trends in Food Science & Technology, 143, 104269. https://doi.org/10.1016/j.tifs.2023.104269.
• Tinrat, S., Chomnawang, M. T. (2024). Exploring local edible plants as potential prebiotic sources for their synbiotic applications. LWT, 213, 117063. https://doi.org/10.1016/ j.lwt.2024.117063.
• Tseng, P. T., Zeng, B. Y., Zeng, B. S., Yeh, P. Y., Stubbs, B., Kuo, J. S., ..., Wu, C. C. (2024). The efficacy and acceptability of anti-inflammatory omega-3 polyunsaturated fatty acid supplements in sepsis management: A network meta-analysis of randomized controlled trials. Prostaglandins, Leukotrienes and Essential Fatty Acids, 202, 102392. https://doi.org/10.1016/j.plefa.2024.102633.
• United Nations Environment Programme. (2024). Think Eat Save Tracking Progress to Halve Global Food Waste. Available from: https://www.unep.org/resources/publication/food-waste-index-report-2024
• van Rooijen, M. A., Gerdessen, J. C., Claassen, G. D. H., de Leeuw, S. L. J. M. (2024). Optimizing household food waste: The impact of meal planning, package sizes, and performance indicators. Resources, Conservation and Recycling, 205, 107203. https://doi.org/10.1016/ j.resconrec.2024.107559.
• Yadav, M. K., Kumari, I., Singh, B., Sharma, K. K., Tiwari, S. K. (2022). Probiotics, prebiotics and synbiotics: Safe options for next-generation therapeutics. Applied Microbiology and Biotechnology, 106(2), 505-521. https://doi.org/10.1007/ s00253-021-11646-8.
• Yang, Y., Fan, L., Zhang, B., Wu, G., Liu, J., Ma, C., Li, S., Huang, Y., Cheng, X., Koh, W. Y., Tan, T.-C. (2024). White tea extract exerts antioxidant properties and anti-ageing of Drosophila melanogaster. Pharmacological Research - Natural Products, 100, 136. https://doi.org/10.1016/ j.prenap.2024.100136.
• Yilmaz, E., Kahveci, D. (2022). Consumers’ purchase intention for upcycled foods: Insights from Turkey. Future Foods, 6, 100172. https://doi.org/10.1016/j.fufo.2022.100172.
• Yu, F., Yuan, Q., Sheng, X., Liu, M., Chen, L., Yuan, X., Zhang, D., Dai, S., Hou, Z., Wang, Q., Ma, Q. (2024). Understanding carbon footprint: An evaluation criterion for achieving sustainable development. Chinese Journal of Population, Resources and Environment, 22(4), 367-375. https://doi.org/10.1016/j.cjpre.2024.11.001.
• Yu, X., Xiong, L., Zhao, S., Li, Z., Xiang, S., Cao, Y., Zhou, C., Dong, J., Qiu, J. (2023). Effect of lead, calcium, iron, zinc, copper and magnesium on anemia in children with BLLs ≥ 100 μg/L. Journal of Trace Elements in Medicine and Biology, 78, 127192. https://doi.org/10.1016/ j.jtemb.2023.127192.
• Zaky, A. A., Simal-Gandara, J., Eun, J. B., Shim, J. H., Abd El-Aty, A. M. (2022). Bioactivities, applications, safety, and health benefits of bioactive peptides from food and by-products: A review. Frontiers in Nutrition, 8, 815640. https://doi.org/10.3389/fnut.2021.815640.
• Zheng, B., Zhao, X., Ao, T., Chen, Y., Xie, J., Gao, X., Liu, L., Hu, X., Yu, Q. (2024). The role of bound polyphenols in the anti-obesity effects of defatted rice bran insoluble dietary fiber: An insight from multi-omics. Food Chemistry, 459, 140345. https://doi.org/10.1016/ j.foodchem.2024.140345.
• Wang, J., Yin, Y., Sun, S., Zhao, J., Tang, Y., Wang, Y., ..., He, Y. (2024). The effect of dietary changes on the water and carbon footprints in China. Sustainable Production and Consumption, 49, 276-288.
• Whittall, B., Warwick, S. M., Guy, D. J., Appleton, K. M. (2023). Public understanding of sustainable diets and changes towards sustainability: A qualitative study in a UK population sample. Appetite, 181, 106388. https://doi.org/10.1016/ j.appet.2022.106388.